New This Month

Bean Soup

This simple soup is delicious made the night before and reheated the next day.

  • Servings: 4

Photography: Reed Davis

Source: Martha Stewart Living, October 2000


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced into 1/4-inch pieces
  • 2 carrots, cut into 1/4-inch pieces
  • 1 package Goya 16-bean soup mix, soaked according to package directions
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 fourteen-ounce cans chicken stock
  • 1 tablespoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon freshly chopped flat-leaf parsley (optional)


  1. Heat olive oil in a medium pot set over medium-high heat. Add the onion and carrot, and saute, stirring frequently, until the onion is translucent, about 5 minutes.

  2. Add the beans, bay leaf, thyme, chicken stock, and 1 cup water, and let simmer until beans are tender, about 1 1/2 hours. Season with salt and pepper, and garnish with parsley if desired.

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